Carcass characteristics and technological properties of Musculus Longissimus Lumborum at lambs from the Bulgarian dairy synthetic population and its F1 crosses with meat breeds

Abstract. The purpose of this study is to determine the effects of the breed on some of the carcass characteristics and the technological properties of Musculus Longissimus Lumborum in lambs from the Bulgarian Dairy Synthetic Population and its F crosses with Ile de France and Mutton Charollais bre...

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Main Authors: N. Ivanov, T. Angelova, S. Laleva, S. Ribarski, D. Miteva, D. Yordanova, V. Karabashev, I. Penchev
Format: Article
Language:English
Published: Trakia University. Faculty of Agriculture, Stara Zagora 2017-06-01
Series:Agricultural Science and Technology
Subjects:
Online Access:http://agriscitech.eu/wp-content/uploads/2017/06/017.pdf
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spelling doaj-68bc4d37ab494ee48b48d79f0f82cde82020-11-24T20:54:39ZengTrakia University. Faculty of Agriculture, Stara ZagoraAgricultural Science and Technology1313-88201314-412X2017-06-019217117410.15547/ast.2017.02.031Carcass characteristics and technological properties of Musculus Longissimus Lumborum at lambs from the Bulgarian dairy synthetic population and its F1 crosses with meat breedsN. Ivanov T. AngelovaS. LalevaS. Ribarski D. MitevaD. YordanovaV. KarabashevI. PenchevAbstract. The purpose of this study is to determine the effects of the breed on some of the carcass characteristics and the technological properties of Musculus Longissimus Lumborum in lambs from the Bulgarian Dairy Synthetic Population and its F crosses with Ile de France and Mutton Charollais breeds. The 1 scientific study took place at the Agricultural Institute of Stara Zagora, Bulgaria. Object of the study were lambs from the Bulgarian Dairy Synthetic Population and its crosses with Ile de France and Mutton Charollais breeds. The internal organs weight of the animals from the three groups was measured after their slaughter. In order to determine the meat/bones ratio, the left carcass halves were deboned. The eye muscle area and analyzed samples of Musculus Longissimus Lumborum was determined. The results show a slight variation in the weight of the internal organs of the animals from the three groups. The 2 2 Mutton Charollais crosses come first in terms of eye muscle area (11.34 cm ), followed by the Ile de France crosses (11.21 cm ), and the lambs from the 2 reference group come last with only 8.64 cm (P ≤ 0.001). With regard to the meat/bones ratio, it was found out that in the Ile de France crosses it is the highest (2.90:1), followed by the Mutton Charollais crosses (2.68:1), and the lambs from the reference group (2.43:1) where it is the lowest (P >0.05). Ile de France crosses exhibited statistically significantly higher meat tenderness (P ≤ 0.001) andwater-holding capacity (WHC) (P ≤ 0.01), while Mutton Charollais crosses – considerably higher cooking losses (P ≤ 0.001) than control animals.http://agriscitech.eu/wp-content/uploads/2017/06/017.pdfmeat qualitytechnological properties of the meatcross lambstechnological properties of the meat
collection DOAJ
language English
format Article
sources DOAJ
author N. Ivanov
T. Angelova
S. Laleva
S. Ribarski
D. Miteva
D. Yordanova
V. Karabashev
I. Penchev
spellingShingle N. Ivanov
T. Angelova
S. Laleva
S. Ribarski
D. Miteva
D. Yordanova
V. Karabashev
I. Penchev
Carcass characteristics and technological properties of Musculus Longissimus Lumborum at lambs from the Bulgarian dairy synthetic population and its F1 crosses with meat breeds
Agricultural Science and Technology
meat quality
technological properties of the meat
cross lambs
technological properties of the meat
author_facet N. Ivanov
T. Angelova
S. Laleva
S. Ribarski
D. Miteva
D. Yordanova
V. Karabashev
I. Penchev
author_sort N. Ivanov
title Carcass characteristics and technological properties of Musculus Longissimus Lumborum at lambs from the Bulgarian dairy synthetic population and its F1 crosses with meat breeds
title_short Carcass characteristics and technological properties of Musculus Longissimus Lumborum at lambs from the Bulgarian dairy synthetic population and its F1 crosses with meat breeds
title_full Carcass characteristics and technological properties of Musculus Longissimus Lumborum at lambs from the Bulgarian dairy synthetic population and its F1 crosses with meat breeds
title_fullStr Carcass characteristics and technological properties of Musculus Longissimus Lumborum at lambs from the Bulgarian dairy synthetic population and its F1 crosses with meat breeds
title_full_unstemmed Carcass characteristics and technological properties of Musculus Longissimus Lumborum at lambs from the Bulgarian dairy synthetic population and its F1 crosses with meat breeds
title_sort carcass characteristics and technological properties of musculus longissimus lumborum at lambs from the bulgarian dairy synthetic population and its f1 crosses with meat breeds
publisher Trakia University. Faculty of Agriculture, Stara Zagora
series Agricultural Science and Technology
issn 1313-8820
1314-412X
publishDate 2017-06-01
description Abstract. The purpose of this study is to determine the effects of the breed on some of the carcass characteristics and the technological properties of Musculus Longissimus Lumborum in lambs from the Bulgarian Dairy Synthetic Population and its F crosses with Ile de France and Mutton Charollais breeds. The 1 scientific study took place at the Agricultural Institute of Stara Zagora, Bulgaria. Object of the study were lambs from the Bulgarian Dairy Synthetic Population and its crosses with Ile de France and Mutton Charollais breeds. The internal organs weight of the animals from the three groups was measured after their slaughter. In order to determine the meat/bones ratio, the left carcass halves were deboned. The eye muscle area and analyzed samples of Musculus Longissimus Lumborum was determined. The results show a slight variation in the weight of the internal organs of the animals from the three groups. The 2 2 Mutton Charollais crosses come first in terms of eye muscle area (11.34 cm ), followed by the Ile de France crosses (11.21 cm ), and the lambs from the 2 reference group come last with only 8.64 cm (P ≤ 0.001). With regard to the meat/bones ratio, it was found out that in the Ile de France crosses it is the highest (2.90:1), followed by the Mutton Charollais crosses (2.68:1), and the lambs from the reference group (2.43:1) where it is the lowest (P >0.05). Ile de France crosses exhibited statistically significantly higher meat tenderness (P ≤ 0.001) andwater-holding capacity (WHC) (P ≤ 0.01), while Mutton Charollais crosses – considerably higher cooking losses (P ≤ 0.001) than control animals.
topic meat quality
technological properties of the meat
cross lambs
technological properties of the meat
url http://agriscitech.eu/wp-content/uploads/2017/06/017.pdf
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